Pumpkin Cornbread Recipe
If there’s one treat I eagerly look forward to every autumn, it’s Pumpkin Cornbread. Moist, tender, and kissed with just the right touch of warming spices, this golden bake blends sweet pumpkin flavor with the classic hearty texture of cornbread. Whether you’re making it as a cozy side for chili night or serving it warm with honey butter, this recipe will make you fall in love with cornbread all over again, just as I have year after year.
Ingredients You’ll Need
The beauty of this Pumpkin Cornbread recipe is in its simplicity—each ingredient brings its own bit of magic, creating a symphony of flavors, vibrant color, and an irresistibly soft crumb. Pull these pantry staples together and you’ll see just how fast it all comes together!
- Cornmeal: Provides that signature gritty texture and classic cornbread flavor.
- All-purpose flour: Gives structure and makes the bread tender instead of crumbly.
- Baking powder: Adds lift for a fluffy, cake-like rise.
- Baking soda: Works with the buttermilk and pumpkin to lighten the texture even more.
- Salt: Enhances every flavor and balances the sweetness.
- Ground cinnamon: Brings a little warmth and coziness to every bite.
- Ground nutmeg: Adds a gentle, nutty aroma that partners beautifully with pumpkin.
- Canned pumpkin purée: The star of the show, lending both moisture and vibrant color—make sure it’s pure pumpkin, not pie filling!
- Buttermilk: Keeps the crumb tender and gives a subtle tang; substitute if needed for a dairy-free option.
- Brown sugar (packed): Gives a deep, rich sweetness that complements the spices and pumpkin.
- Large eggs: Helps hold everything together for that perfect slice.
- Unsalted butter (melted): Adds richness and buttery flavor throughout.
- Vanilla extract: A lovely floral note that lifts the entire bread.
How to Make Pumpkin Cornbread
Step 1: Prepare the Pan and Oven
Begin by preheating your oven to 375°F (190°C). Grease an 8×8-inch baking dish generously or line it with parchment paper for easy removal. Giving your cornbread a nonstick surface means those golden edges come out perfectly intact—and it makes cleanup a breeze!
Step 2: Combine the Dry Ingredients
Grab your largest mixing bowl and whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step ensures every slice of Pumpkin Cornbread is evenly flavored and gets that beautiful, fluffy rise from the leaveners.
Step 3: Mix Wet Ingredients
In a separate bowl, add the canned pumpkin purée, buttermilk, packed brown sugar, eggs, melted butter, and vanilla extract. Whisk until the mixture is completely smooth—this is where pumpkin brings brilliant color, moisture, and a subtle sweetness to the party!
Step 4: Bring It Together
Pour your wet ingredients into the dry mixture. Stir gently and just until combined. It’s important not to overmix—just a few streaks of flour are fine—so your Pumpkin Cornbread stays light and tender, not tough.
Step 5: Pour and Bake
Scrape the batter into your prepared dish, smoothing the top. Slide it into the oven and bake for 25 to 30 minutes. You’ll know it’s ready when a toothpick poked in the center comes out clean. The kitchen will smell incredible at this point!
Step 6: Cool and Slice
Let the Pumpkin Cornbread cool for about 10 minutes in the pan. This patience pays off: your bread will slice cleanly and be just the right temperature to serve warm.
How to Serve Pumpkin Cornbread
Garnishes
A little finishing touch goes a long way! Try slathering each warm square with honey butter, a drizzle of maple syrup, or a scattering of chopped fresh herbs (like chives or parsley) if you’re serving it on the savory side. Even a sprinkle of sea salt can make this Pumpkin Cornbread absolutely unforgettable.
Side Dishes
Classic pairings are the way to go! This Pumpkin Cornbread shines next to a steaming bowl of chili, a hearty soup, or as a unique side with your favorite fall roasts. Its mild sweetness is also the perfect foil for spicy or tangy dishes, making it a flexible addition to any meal.
Creative Ways to Present
If you want to mix things up, try baking the batter as muffins for individual portions—great for grab-and-go snacks! Serve it as a base for a breakfast sandwich, or cube leftover Pumpkin Cornbread and toast for a festive crouton on salads and autumn soups.
Make Ahead and Storage
Storing Leftovers
Extra Pumpkin Cornbread will keep deliciously tender for up to 3 days when stored at room temperature in an airtight container. Just let it fully cool before wrapping it up to keep the texture at its best.
Freezing
Yes, you can freeze Pumpkin Cornbread! Once cooled, wrap individual slices tightly with plastic wrap, then stash them in a freezer bag. They’ll keep their rich flavor and moist crumb for up to two months without a hitch.
Reheating
When you’re ready for a little cornbread comfort, reheat slices in the microwave for about 20 seconds or warm them gently in a 300°F oven until they’re soft and steamy. For muffins, a quick zap or a few minutes in a toaster oven works wonders.
FAQs
Can I substitute fresh pumpkin for canned pumpkin purée?
Absolutely! Just be sure to cook and purée your pumpkin until it’s very smooth and drain any excess liquid so your Pumpkin Cornbread stays perfectly moist, not soggy.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can easily make your own by mixing regular milk (dairy or plant-based) with a teaspoon of vinegar or lemon juice, then letting it sit for a few minutes before adding it to the batter.
How do I make this recipe dairy-free?
For a dairy-free Pumpkin Cornbread, swap the buttermilk for almond milk soured with a little vinegar and use a plant-based butter alternative. The end result will be just as flavorful and soft!
Can I double this recipe for a crowd?
Yes! Double each ingredient and bake in a 9×13-inch pan, checking for doneness at around the same time. It’s perfect for holiday dinners or potlucks.
Why is it important not to overmix the batter?
Overmixing develops the gluten in the flour, which can make your Pumpkin Cornbread dense and tough rather than light and tender. Stir just until everything is combined for the softest crumb.
Final Thoughts
This Pumpkin Cornbread feels like a warm hug on a chilly evening—simple to whip up, endlessly versatile, and always crowd-pleasing. I can’t wait for you to bake a batch and fill your kitchen with the cozy scents of pumpkin and spices. Give it a try, and let this comforting classic become your own fall favorite!
Print
Pumpkin Cornbread Recipe
- Total Time: 40 minutes
- Yield: 9 squares 1x
- Diet: Vegetarian
Description
This Pumpkin Cornbread is a delightful twist on classic cornbread, with the added sweetness and earthiness of pumpkin. It’s moist, flavorful, and perfect for autumn gatherings or as a side to your favorite comfort dishes.
Ingredients
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 1 cup canned pumpkin purée
- ½ cup buttermilk
- ⅓ cup brown sugar (packed)
- 2 large eggs
- ¼ cup unsalted butter (melted)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare the baking dish.
- Mix dry ingredients: In a large bowl, whisk together the dry ingredients.
- Combine wet ingredients: In a separate bowl, mix the wet ingredients until smooth.
- Combine dry and wet: Pour wet ingredients into dry and stir until just combined.
- Bake: Pour batter into the dish and bake for 25–30 minutes.
- Cool and serve: Let cool before slicing and serving.
Notes
- For a dairy-free version, substitute almond milk with vinegar for buttermilk and use plant-based butter.
- This cornbread pairs well with chili or honey butter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 7g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
